NL2027105B1 - Package for preserving respiring produce and method - Google Patents
Package for preserving respiring produce and method Download PDFInfo
- Publication number
- NL2027105B1 NL2027105B1 NL2027105A NL2027105A NL2027105B1 NL 2027105 B1 NL2027105 B1 NL 2027105B1 NL 2027105 A NL2027105 A NL 2027105A NL 2027105 A NL2027105 A NL 2027105A NL 2027105 B1 NL2027105 B1 NL 2027105B1
- Authority
- NL
- Netherlands
- Prior art keywords
- package
- packaging
- carbon dioxide
- permeability
- packaging material
- Prior art date
Links
- 238000000034 method Methods 0.000 title claims abstract description 42
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 197
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 113
- 239000001301 oxygen Substances 0.000 claims abstract description 113
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims abstract description 111
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 98
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 98
- 239000005022 packaging material Substances 0.000 claims abstract description 93
- 239000007789 gas Substances 0.000 claims abstract description 21
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 20
- 235000013311 vegetables Nutrition 0.000 claims abstract description 20
- 235000008216 herbs Nutrition 0.000 claims abstract description 19
- 238000004320 controlled atmosphere Methods 0.000 claims abstract description 17
- 235000013599 spices Nutrition 0.000 claims abstract description 16
- 229920006254 polymer film Polymers 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims description 58
- 238000004806 packaging method and process Methods 0.000 claims description 37
- 238000004519 manufacturing process Methods 0.000 claims description 16
- 229920000139 polyethylene terephthalate Polymers 0.000 claims description 11
- 239000005020 polyethylene terephthalate Substances 0.000 claims description 11
- -1 polyethylene terephthalate Polymers 0.000 claims description 10
- 239000000853 adhesive Substances 0.000 claims description 9
- 230000001070 adhesive effect Effects 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 230000004888 barrier function Effects 0.000 claims description 6
- 229920008790 Amorphous Polyethylene terephthalate Polymers 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 2
- 230000035699 permeability Effects 0.000 claims 60
- 239000011888 foil Substances 0.000 claims 2
- 241000208140 Acer Species 0.000 claims 1
- 229920001817 Agar Polymers 0.000 claims 1
- 239000008272 agar Substances 0.000 claims 1
- 230000005540 biological transmission Effects 0.000 abstract description 124
- 239000010410 layer Substances 0.000 description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 12
- 239000000203 mixture Substances 0.000 description 11
- 230000008569 process Effects 0.000 description 10
- 238000009448 modified atmosphere packaging Methods 0.000 description 8
- 230000032683 aging Effects 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 230000029058 respiratory gaseous exchange Effects 0.000 description 6
- 240000009088 Fragaria x ananassa Species 0.000 description 5
- 230000006378 damage Effects 0.000 description 5
- 235000021012 strawberries Nutrition 0.000 description 5
- 238000011161 development Methods 0.000 description 4
- 230000018109 developmental process Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 230000012010 growth Effects 0.000 description 4
- 230000001965 increasing effect Effects 0.000 description 4
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000002093 peripheral effect Effects 0.000 description 3
- 239000002356 single layer Substances 0.000 description 3
- 241000894007 species Species 0.000 description 3
- 238000003466 welding Methods 0.000 description 3
- 241000219094 Vitaceae Species 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000007664 blowing Methods 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000009470 controlled atmosphere packaging Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 238000001125 extrusion Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000021021 grapes Nutrition 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 229920006280 packaging film Polymers 0.000 description 2
- 239000012785 packaging film Substances 0.000 description 2
- 239000005014 poly(hydroxyalkanoate) Substances 0.000 description 2
- 229920000218 poly(hydroxyvalerate) Polymers 0.000 description 2
- 229920000070 poly-3-hydroxybutyrate Polymers 0.000 description 2
- 239000004631 polybutylene succinate Substances 0.000 description 2
- 229920002961 polybutylene succinate Polymers 0.000 description 2
- 229920001610 polycaprolactone Polymers 0.000 description 2
- 239000004632 polycaprolactone Substances 0.000 description 2
- 229920000903 polyhydroxyalkanoate Polymers 0.000 description 2
- 229920002792 polyhydroxyhexanoate Polymers 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 238000003908 quality control method Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 230000005068 transpiration Effects 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 206010067484 Adverse reaction Diseases 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 235000004936 Bromus mango Nutrition 0.000 description 1
- 244000298479 Cichorium intybus Species 0.000 description 1
- 235000007542 Cichorium intybus Nutrition 0.000 description 1
- 229920001634 Copolyester Polymers 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920000219 Ethylene vinyl alcohol Polymers 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- 240000007228 Mangifera indica Species 0.000 description 1
- 235000014826 Mangifera indica Nutrition 0.000 description 1
- 240000003183 Manihot esculenta Species 0.000 description 1
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 1
- 239000000020 Nitrocellulose Substances 0.000 description 1
- 229940123973 Oxygen scavenger Drugs 0.000 description 1
- 244000025272 Persea americana Species 0.000 description 1
- 235000008673 Persea americana Nutrition 0.000 description 1
- 240000009164 Petroselinum crispum Species 0.000 description 1
- 240000004713 Pisum sativum Species 0.000 description 1
- 235000010582 Pisum sativum Nutrition 0.000 description 1
- 229920002732 Polyanhydride Polymers 0.000 description 1
- 239000004793 Polystyrene Substances 0.000 description 1
- 206010063493 Premature ageing Diseases 0.000 description 1
- 208000032038 Premature aging Diseases 0.000 description 1
- 244000294611 Punica granatum Species 0.000 description 1
- 235000014360 Punica granatum Nutrition 0.000 description 1
- 240000007651 Rubus glaucus Species 0.000 description 1
- 235000009184 Spondias indica Nutrition 0.000 description 1
- 240000002657 Thymus vulgaris Species 0.000 description 1
- 235000003095 Vaccinium corymbosum Nutrition 0.000 description 1
- 240000000851 Vaccinium corymbosum Species 0.000 description 1
- 235000017537 Vaccinium myrtillus Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- FJWGYAHXMCUOOM-QHOUIDNNSA-N [(2s,3r,4s,5r,6r)-2-[(2r,3r,4s,5r,6s)-4,5-dinitrooxy-2-(nitrooxymethyl)-6-[(2r,3r,4s,5r,6s)-4,5,6-trinitrooxy-2-(nitrooxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-3,5-dinitrooxy-6-(nitrooxymethyl)oxan-4-yl] nitrate Chemical compound O([C@@H]1O[C@@H]([C@H]([C@H](O[N+]([O-])=O)[C@H]1O[N+]([O-])=O)O[C@H]1[C@@H]([C@@H](O[N+]([O-])=O)[C@H](O[N+]([O-])=O)[C@@H](CO[N+]([O-])=O)O1)O[N+]([O-])=O)CO[N+](=O)[O-])[C@@H]1[C@@H](CO[N+]([O-])=O)O[C@@H](O[N+]([O-])=O)[C@H](O[N+]([O-])=O)[C@H]1O[N+]([O-])=O FJWGYAHXMCUOOM-QHOUIDNNSA-N 0.000 description 1
- 239000006096 absorbing agent Substances 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000006838 adverse reaction Effects 0.000 description 1
- 230000004103 aerobic respiration Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000021028 berry Nutrition 0.000 description 1
- 229920002988 biodegradable polymer Polymers 0.000 description 1
- 239000004621 biodegradable polymer Substances 0.000 description 1
- 230000031018 biological processes and functions Effects 0.000 description 1
- 235000021014 blueberries Nutrition 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 238000003490 calendering Methods 0.000 description 1
- 238000005266 casting Methods 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002301 cellulose acetate Polymers 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 239000000356 contaminant Substances 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000001419 dependent effect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 235000005489 dwarf bean Nutrition 0.000 description 1
- 244000013123 dwarf bean Species 0.000 description 1
- 230000003028 elevating effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000004715 ethylene vinyl alcohol Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 230000002538 fungal effect Effects 0.000 description 1
- RZXDTJIXPSCHCI-UHFFFAOYSA-N hexa-1,5-diene-2,5-diol Chemical compound OC(=C)CCC(O)=C RZXDTJIXPSCHCI-UHFFFAOYSA-N 0.000 description 1
- 238000003384 imaging method Methods 0.000 description 1
- 230000004941 influx Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000002452 interceptive effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000013178 mathematical model Methods 0.000 description 1
- 238000001465 metallisation Methods 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 239000002159 nanocrystal Substances 0.000 description 1
- 229930014626 natural product Natural products 0.000 description 1
- 229920001220 nitrocellulos Polymers 0.000 description 1
- 229940079938 nitrocellulose Drugs 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 239000011101 paper laminate Substances 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 235000011197 perejil Nutrition 0.000 description 1
- 239000004626 polylactic acid Substances 0.000 description 1
- 239000002861 polymer material Substances 0.000 description 1
- 229920002223 polystyrene Polymers 0.000 description 1
- 229920002635 polyurethane Polymers 0.000 description 1
- 239000004814 polyurethane Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000021013 raspberries Nutrition 0.000 description 1
- 230000002829 reductive effect Effects 0.000 description 1
- 238000012552 review Methods 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 150000008163 sugars Chemical class 0.000 description 1
Classifications
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
- B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
- B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
- B65D81/2076—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere in an at least partially rigid container
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B25/00—Packaging other articles presenting special problems
- B65B25/02—Packaging agricultural or horticultural products
- B65B25/04—Packaging fruit or vegetables
- B65B25/041—Packaging fruit or vegetables combined with their conservation
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
- B65B61/00—Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages
- B65B61/02—Auxiliary devices, not otherwise provided for, for operating on sheets, blanks, webs, binding material, containers or packages for perforating, scoring, slitting, or applying code or date marks on material prior to packaging
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/18—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient
- B65D81/20—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas
- B65D81/2069—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere
- B65D81/2084—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents providing specific environment for contents, e.g. temperature above or below ambient under vacuum or superatmospheric pressure, or in a special atmosphere, e.g. of inert gas in a special atmosphere in a flexible container
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D81/00—Containers, packaging elements, or packages, for contents presenting particular transport or storage problems, or adapted to be used for non-packaging purposes after removal of contents
- B65D81/24—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants
- B65D81/26—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators
- B65D81/263—Adaptations for preventing deterioration or decay of contents; Applications to the container or packaging material of food preservatives, fungicides, pesticides or animal repellants with provision for draining away, or absorbing, or removing by ventilation, fluids, e.g. exuded by contents; Applications of corrosion inhibitors or desiccators for ventilating the contents
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/30—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure
- B65D85/34—Containers, packaging elements or packages, specially adapted for particular articles or materials for articles particularly sensitive to damage by shock or pressure for fruit, e.g. apples, oranges or tomatoes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D85/00—Containers, packaging elements or packages, specially adapted for particular articles or materials
- B65D85/50—Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage
- B65D85/505—Containers, packaging elements or packages, specially adapted for particular articles or materials for living organisms, articles or materials sensitive to changes of environment or atmospheric conditions, e.g. land animals, birds, fish, water plants, non-aquatic plants, flower bulbs, cut flowers or foliage for cut flowers
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
- B65D—CONTAINERS FOR STORAGE OR TRANSPORT OF ARTICLES OR MATERIALS, e.g. BAGS, BARRELS, BOTTLES, BOXES, CANS, CARTONS, CRATES, DRUMS, JARS, TANKS, HOPPERS, FORWARDING CONTAINERS; ACCESSORIES, CLOSURES, OR FITTINGS THEREFOR; PACKAGING ELEMENTS; PACKAGES
- B65D65/00—Wrappers or flexible covers; Packaging materials of special type or form
- B65D65/38—Packaging materials of special type or form
- B65D65/46—Applications of disintegrable, dissolvable or edible materials
- B65D65/466—Bio- or photodegradable packaging materials
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- Life Sciences & Earth Sciences (AREA)
- Evolutionary Biology (AREA)
- General Health & Medical Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Toxicology (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Food Science & Technology (AREA)
- Agronomy & Crop Science (AREA)
- Packging For Living Organisms, Food Or Medicinal Products That Are Sensitive To Environmental Conditiond (AREA)
Abstract
A package for preserving respiring produce contained in the package, in particular vegetables, fruit, herbs, spices and/or flowers, and an associated method are provided. The package defines a package volume for containing a portion of the produce and a package atmosphere, and comprises a packaging material, in particular a polymer film (lA), provided with one or more perforations (3) enabling gas exchange with the atmosphere surrounding the package (1) to form the package into a Controlled Atmosphere Package (CAP). The package has a package carbon dioxide transmission rate (COjIJgaá) and a package oxygen transmission rate (ogngaa) and a package transmission ratio Bpmk = COzTRmmk / OzTRmmk of at least 1,5, preferably at least 2, more preferably at least 3, still more preferably at least 4, such as 5 or more.
Description
32755-Fe/lf Package for preserving respiring produce and method
TECHNICAL FIELD The present disclosure relates to a package for preserving respiring produce contained in the package, in particular vegetables, fruit, flowers and herbs, comprising a packaging material, in particular a polymer film, provided with one or more perforations enabling gas exchange, in particular the exchange of oxygen and carbon dioxide, with the outside atmosphere surrounding the package. The invention further relates to a method for manufacturing such a package.
BACKGROUND Shelf life of natural products is of interest to producers, sellers, re-sellers and consumers alike. In the case of food stuffs, like vegetables, fruit, herbs and/or spices, taste, flavour, ripeness and/or structural properties {e.g. firmness) are particularly relevant, as well as inhibiting decay processes and/or growth of pathogens. In the case of flowers, particular concern is the so-called vase life, the time cut flowers and/or flowers in a bouquet retain acceptably pleasing appearance and/or fragrance on display. Typically, the vase life is a few days up to about two weeks at most. Shelf life and vase life are affected by initial produce quality and by conditions of storage and/or transport. Natural produce such as flowers, vegetables, fruits and/or herbs tend to respire after being harvested, involving inter alia to a consumption of oxygen and a generation of carbon dioxide. The respiration continues for prolonged periods, in particular if the produce has undergone little to no processing, e.g. having been washed and possibly peeled and/or chopped up, but otherwise fresh and uncooked. When such produce is packaged, the atmosphere within the package is affected by the respiring produce. Conversely, an atmosphere surrounding natural produce affects the respiration, maturation, aging and/or deterioration of the packed produce. It has therefore become customary to package fresh produce in packages with a modified atmosphere (Modified Atmosphere Package or MAP) or with a controlled atmosphere (Controlled Atmosphere Package or CAP). In MAP the produce is packaged, and an artificial gas mixture is used to establish a distinct interior atmosphere in the package, which may however change later on due to the respiration of the packed produce. In CAP the produce is packaged, and the composition of the package atmosphere is controlled by including an active absorber for an atmosphere component, e.g. an oxygen scavenger and/or by adapting transmission of the packaging material to allow exchange with an exterior atmosphere outside the package, e.d. by perforating the material. Modified- and controlled atmosphere packaging (MAP/CAP) preserve produce quality by reducing the aerobic respiration rate while avoiding anaerobic processes that may lead to adverse changes, e.g. in one or more of colour, texture, flavour and aroma.
Another aspect of fresh and/or respiring produce is, on the one hand, the production of water vapour by the produce and, on the other hand, sensitivity to humidity by the produce and/or live contaminants (e.g. microbes, insects, parasites, fungi, ...). Therefore, humidity of the atmosphere inside a package should also preferably be controlled.
In view of the above, different packages and packaging materials have been developed, e.g. see WO 2016/071922 or WO 2016/003899. It is further noted that various aspects of modified /controlled atmosphere packaging are disclosed in US 7,083,837 and in P.V. Mahajan et al., “An interactive design of MA-packaging for fresh produce”, in: “Handbook of food science, technology and engineering”, Y.H. Hui (ed), CRC Press (Taylor & Francis Group) 2006. Additional aspects related to packaging materials and/or packaging of respiring produce are disclosed in EP 2 294 923, US 2010/221393, WO 2017/220801, US 2010/151166, WO 2018/147736, WO 2009/003675, DE 699 01 477, and in M. Mastromatteo, et al. "A new approach to predict the mass transport properties of micro-perforated films intended for food packaging applications”, J. Food. Eng. 113 (1):41-46 (2012-05-18), DOI: 10.1016/J.JFOODENG.2012.05.029; and M. Scetar, et al, "Trends in Fruit and Vegetable Packaging - a Review", Croatian J. Food Tech., Biotech. Nutr., 5(3-4):69-86 (2010), ISSN: 1847-3423.
However, in view of the ongoing strive to improve produce quality and to prevent spoilage and loss, further improvements are still desired.
SUMMARY Herewith a package for preserving respiring produce and a method of manufacturing a package for preserving respiring produce contained in the package are provided and specified in the appended claims.
In an aspect, a package for preserving respiring produce contained in the package, in particular vegetables, fruit, herbs, spices and/or flowers, is provided.
The package defines a package volume for containing a portion of the produce and a package atmosphere, and comprises a packaging material, in particular a polymer film, provided with one or more perforations enabling gas exchange with the atmosphere surrounding the package to form the package into a Controlled Atmosphere Package (CAP). The packaging material has a carbon dioxide transmission rate CO:TR and an oxygen transmission rate O:TR.
The package has a package carbon dioxide transmission rate CO:TRsac: and an oxygen transmission rate OsTRsacr and a package transmission ratio Bpacr = COsTRpacr / O2TRpack Of at least 1,5, preferably at least 2, more preferably at least 3, still more preferably at least 4, e.g. 5 or more.
Thus the package as a whole provides a high transmission ratio between the transmission rates for oxygen and carbon dioxide.
The CO:TR of the packaging material carbon dioxide transmission rate facilitates escape of carbon dioxide and thus reduces elevating CO; concentration in the package atmosphere, thus reducing or preventing risks of anaerobic decay processes.
Further, CO: may dissolve in water, from which it may re-enter the package atmosphere later on, and with which it may react to form carbonic acid which in turn may affect taste and/or composition of food produce stored in the package.
When the package is closed, e.g. sealed, comprising respiring produce, the oxygen in the package atmosphere is consumed and the oxygen concentration decreases.
Closing a bag may also be done by hand with a closing device (e.g. tie, clip, tape, elastic band, etc.) and/or by folding and/or knotting.
Also or alternatively, the package may be (further) closed by other techniques, e.g. by use of adhesives and/or by welding which may comprise using a hand-held device and/or an automated device which may be comprised in the apparatus.
The package may be closed immediately after filling or produce may be filled in the package and the package being closed after a further treatment step and/or conditioning step, e.g. cooling.
A too-low O:-concentration may accelerate anaerobic decay processes; however, a too high concentration enables prolonged development and aging of the produce.
Both should be prevented.
The oxygen transmission rate O:TR of the package enables an inflow of oxygen into the package atmosphere, preventing total consumption of the oxygen.
An oxygen concentration in a range of typically 1- 10%, preferably 2-8% e.g. 3-7% more preferably 4-63 may be 5 preferred to decelerate aging processes (also known as “putting the produce to sleep”) and maximise shelf life. Such concentrations may be achieved by the one or more perforations forming the package as a CAP. By the one or more perforations the oxygen transmission rate of the package as a whole can be increased.
Fach perforation affects the transmission rate of the package as a whole for oxygen and carbon dioxide. The package transmission ratio Ppack facilitates control over the oxygen concentration and the carbon dioxide concentration in the package atmosphere by perforating the material with the one or more perforations. Thus increased inflow of oxygen and increased outflow of carbon dioxide may be balanced by the perforation (s).
The one or more perforations may be provided as one or more microperforations. The package when formed into the CAP should be devoid of other openings than provided by the one or more perforations for accurate control of the package atmosphere.
It is noted that the open area of microperforations for CAP may affect a water vapour transmission rate of the package as a whole only insignificantly.
The presently provided package transmission ratio Boack, has been surprisingly found to enable reducing the amount of oxygen in the package below that normally acceptable for CAP where higher-than-desired amounts of oxygen must be accepted to prevent unacceptably high levels of CO:. The presently provided package has also been surprisingly found to enable reducing the number of perforations in the package and reducing the amount of oxygen in the package below that normally acceptable for CAP. Reducing a number and/or a size of the one or more perforations facilitates reducing manufacturing costs (in particular one or more of: operations, quality control, meeting tolerances) and possibly increasing robustness of the package.
More importantly, such package enables extending shelf life of respiring produce in CAP packages by several days. This may amount to extending shelf life over 10-30% compared to a present day optimum polymer film.
In more detail, in CAP, the oxygen concentration in the package atmosphere may be lowered to a reduced oxygen concentration in order to slow down aging processes, while at the same time ensuring a minimum equilibrium oxygen concentration. Also or alternatively, the carbon dioxide concentration in the package atmosphere may be controlled to a desired maximum value. Thus, aging, maturation and/or decay are slowed down and in particular anaerobic processes such as bacterial growth are prevented. Generally, it is preferred that the equilibrium oxygen concentration and/or carbon dioxide concentration are reached as soon as possible. For that, a combination of CAP and MAP may be used. For the MAP, the initial package atmosphere may be established at or near the time of closing the package by creating in and/or introducing into the package volume an atmosphere modification gas or -gas mixture differing from the ambient atmosphere.
It is known that different species of produce and different varieties within a produce species exhibit different respiration rates, documented in literature. The total open area of the perforations for CAP should be determined based on the produce (to be) packed and the transmission properties of the packaging material itself; the transmission rate of the package for each substance is formed by the combination of the transmission rate of the packaging material and the transmission rate through the perforations for the respective substance. Thus, the one or more perforations perforation provides a perforation carbon dioxide transmission rate CO:TRpersr and a perforation oxygen transmission rate O:TRpers, such that the package carbon dioxide transmission rate CO:TRpack is the sum of the perforation carbon dioxide transmission rate COzTRperr and the carbon dioxide transmission rate CO:TR of the packaging material: CO;TRpack = CO2TRpers + COsTRmat; and the package oxygen transmission rate O0:TRpacx is the sum of the perforation oxygen transmission rate O:TR err and the oxygen transmission rate OTR of the packaging material: OzTRpac = O2TRpers + Oz2TRmat. The package transmission ratio Back then is Brack = (CO2TRpert + COzTRmat) / (OzTRperr + OzTRmat) .
For prolonged storage, most produce benefit from both a low COs-concentration and a low Oz;-concentration in the package atmosphere, wherein the Oz-concentration is in the range of about 1-10% by volume (“&vol”), preferably in a range 3-7 &vol. In order to maintain such low O:-concentration, the perforation (s) in the package should provide an open area configured to control inflow of oxygen into the package volume, in particular establishing a minimum inflow to prevent anaerobicity and a maximum inflow to ensure the low oxygen concentration slowing down the metabolic processes of the produce (a.k.a. “putting the produce to sleep”). This restriction to the open area of the perforation(s) inherently restricts outflow of CO: from the package through the perforations, considering that perforations are a-selective with respect to O: and CO:: typically the ratio for the flow of C0»:0, for 1 small laser perforation is approximately 1. The perforations in the package therefore determine simultaneously an upper limit for outflow of CO: and inflow of O:. Manufacturing a CAP package thus forces a compromise between on the one hand raising the outflow of CO:, which is desired, and on the other hand raising the inflow of 0;, which is undesired.
A high CO:sTR of the packaging material is therefore beneficial in establishing an improved concentration balance between O: and CO: in the package atmosphere, since this raises the transmission rate for CO: for the CAP package as a whole.
The package atmosphere may define an equilibrium amount of oxygen and an amount of carbon dioxide which together make up less than 20 &vol of the package atmosphere, preferably less than 17 &vol such as less than 15 %vol or even less than 13 %vol.
It has been found that as a rule-of-thumb, for present-day packaging films for fresh respiring produce, generally in CAP the amounts of 0; and CO: together make up about 21-23 %vol of the package atmosphere ({amount O:} + {amount CO:} = ca. 21-23 &vol of the package atmosphere). In the presently provided package, the transmission ratio of the package facilitates escaping the aforementioned rule of thumb and achieving both a low concentration of 0: and of CO: in the package atmosphere and a low concentration of CO: in the combined concentration.
Also or alternatively, the packaging material may enclose the package volume defining a packaging surface area Apack. Further, the packaging material may comprise a number (“mm”) of packaging material segments each defining a respective segment surface area Ag: 5 having a respective segment carbon dioxide transmission rate (CO:TRmat 5) and a segment oxygen transmission rate (O:TRmat 5) to an atmosphere surrounding the package. In particular, the sum over all segment surface areas may equal the packaging surface area Apack! Apack = 1 (J = lum) Amar 3. The carbon dioxide transmission rate (CO:TR) of the material may then be the weighted sum of the respective segment carbon dioxide transmission rates (CO:TRmat 35) and the oxygen transmission rate (O:TR) of the material may then be the weighted sum of the respective segment oxygen transmission rates (OzTRmat 3)! COzTR = >(j = 1.m) Amat 3 CO:TRmat 3, and, respectively, O2TR = (J = 1.m) Apgar 3 O2TRpar 3. This allows accommodating and/or accounting for differences between segments.
E.g., the package may comprise one or more of a tray of one material and a lid of another material; a packaging material segment may be of a same material as another segment but having a different thickness affecting the respective segment carbon dioxide transmission rate (CO:TRpac 5) and/or segment oxygen transmission rate (O2TRmst 3); a packaging material segment may have been subject to a particular local treatment; a packaging material segment may be provided with a layer of ink and/or of stickering and/or of other coating, absent in or on another packaging material segment.
Good results for the package may be obtained for example with packaging material comprising films comprising biodegradable polymers, polyhydroxyalkanoates (PHAs), poly-3- hydroxybutyrate (PHB), polyhydroxyvalerate (PHV), polyhydroxyhexanoate (PHH), cellulose acetate, nitro- cellulose, polylactic acid (PLA), polybutylene succinate (PBS), polycaprolactone (PCL), polyanhydrides, copolyesters, etc. Other suitable materials comprise ethylene-vinyl alcohol polymers and/or cellulose nanocrystals.
Films of polyurethane, due to its high elasticity, and of polystyrene, due to its brittleness, are found unsuitable for reliable perforation and lack robustness for use as packaging material for produce in general.
Such film may for example be a partly or fully laminated structure, or a single layer substrate, for instance multi-layer paper laminate, polymeric laminate, single layer polymeric films etc. A layer of metallization may also be provided. A laminate may be preferred for sealing and/or welding, e.g. for closing a package. This may in particular be advantageous for tray sealing packages wherein a tray may have one composition and a closing film (usually a top film) may have another composition. A laminate may be laminated fully or partly providing regions of more and less layers. The film can for example be made by extrusion processes such as blowing, casting or calendaring processes. Extrusion and/or blowing are preferred for manufacturing the film as a tubular material.
The produce may be pure, e.g. a single species of fruit or vegetable, or it may be a mixture, e.g. a mixed flower bouquet, a vegetable mixture and/or a herb mixture, etc.
Most aging processes lead to CO: production, causing a build-up in the package atmosphere. An elevated CO:- concentration may accelerate anaerobic decay processes and should be prevented. However, a too high carbon dioxide transmission rate may prevent a desired deceleration of metabolic processes and associated extension of shelf life. The presently provided ranges are preferred to meet such balance.
The packaging material of any package herein may have an oxygen transmission rate O:TR of at least 2000 ml/{m2.24 hrs), preferably at least 3000 ml/ (m?.24 hrs), more preferably at least 4000 ml/{m2.24 hrs), most preferably at least 5000 ml/{m2.24 hrs). However, an oxygen transmission rate OTR of the material may preferably be less than 15000 ml/ (m?.24 hrs), more preferably less than 10000 ml/ (m®.24 hrs), to facilitate adjustment using the one or more perforations.
Respiration and most aging processes lead to ©: consumption, causing a depletion in the package atmosphere. A high 0,TR of the packaging material and/or a high carbon dioxide transmission rate CO:TR of the packaging material facilitates fine control of oxygen influx and, respectively carbon dioxide outflow, e.g. by precisely establishing a ratio of the packaging material area and the open area of the one or more perforations to achieve the transmission ratio of the package.
Also or alternatively, the packaging material may have carbon dioxide transmission rate CO:TR of at least 15000 ml/ (m?.24 hrs), preferably at least 20000 ml/ (m?.24 hrs), more preferably at least 25000 most preferably at least 30000 ml/{(m2.24 hrs).
However, a carbon dioxide transmission rate CO:TR of the material may preferably be less than 100000 ml/ (m®.24 hrs), more preferably less than 75000 ml/{m?2.24 hrs), to facilitate adjustment using the one or more perforations.
In an aspect, a package for preserving respiring produce contained in the package, in particular vegetables, fruit, herbs, spices and/or flowers, is provided, the package defining a package volume for containing a portion of the produce and a package atmosphere, which package may in particular be a package according to any other aspect and/or embodiment discussed herein. This package comprises packaging material comprising a tray, in particular formed of or provided with a barrier material portion e.g. formed from a sheet of material comprising one or more layers comprising polyethylene terephthalate, and a lidding film sealed to the tray thus closing the package. The package has at least one of a carbon dioxide transmission rate (COsTR} of the packaging material larger than 10.000 ml/{m2.24 hrs), an oxygen transmission rate (0;TR) the material of at least 2.000 ml/{m2.24 hrs), at least one microperforation (3) provided to enable gas exchange with the atmosphere surrounding the package (1)
and to form the package into a Controlled Atmosphere Package (CAP), and a package carbon dioxide transmission rate (CO:TRpack) and a package oxygen transmission rate (O:TRpacx) providing a package transmission ratio Bpacr = CO2TRpack / O2TRpack Of at least 1,5, preferably at least 2, more preferably at least 3, still more preferably at least 4, such as 5 or more.
A tray package may protect the produce from mechanical harm and/or may collect juices leaking from the produce, thus it is particularly suitable for soft and/or liquid-producing produce like soft fruits, berries, grapes, and/or flowers. Tray packages comprising a barrier material may be particularly robust for such purposes.
Produce packaged in such tray packages according to the present concepts, may have extended shelf life. The lidding film may be a preferred location for the one or more perforations and it may have a particular influence in determining the transmission ratio of the package. E.g., the lidding film may have the specified carbon dioxide transmission rate and/or oxygen transmission rate of the material.
A tray formed from a sheet of material comprising one or more layers comprising polyethylene terephthalate (PET) may be strong and light weight. The material may be well recyclable reducing an environmental footprint. In such PET- tray, the material of each of the layers of the formed tray may comprise at least 50%, preferably at least 85%, more preferably at least 95% of amorphous polyethylene terephthalate, which facilitates forming the tray and providing high clarity of it.
The package may comprise a peripheral sealing rim provided with a layer of an adhesive along the circumference of the tray, preferably along the full circumference of the tray. The adhesive may facilitate sealing a lidding film of another (non-PET) material to the tray.
The packaging material may have a high Water Vapour Transmission Rate (WVTR), which may be in a range of 50 - 1200 ml/{m2.24 hrs). Such packaging material provides, compared to presently available packages, in particular a high transmission rate for water vapour. A high WVTR reduces humidity build-up in the package atmosphere, and in particular it reduces formation of water films and/or droplets in the package atmosphere, e.g. on surfaces within the package, such as on an inside surface of the packaging material. This reduces fungal growth and/or other decay processes. On the other hand, a too high WVTR causes decay by losing turgor, drying out and/or withering of the produce, which also is unacceptable. The presently provided values have proven to be suitable for CAP of all commercially relevant produce. A high WVTR may ensure a low water vapour concentration in the package atmosphere, reducing absorption of CO: in water and/or adverse reactions of CO; with water, in particular acid- forming.
Although a high WVTR may be generally preferred, too high WVTR may cause drying out of the produce which may be undesired. A well selected WVTR may optimise shelf life of the produce. It has been found that for several species of produce, an optimum WVTR may be desired in view of the open area of the one or more perforations to form the CAP.
The packaging material may therefore have, in particular for produce having a relatively low transpiration rate such as blueberries, chicory, grapes, pomegranate, etc., a Water Vapour Transmission Rate (WVTR) in a range of 100 - 1000 ml/{m2.24 hrs), preferably in a range of 150 - 800 ml/ (m?.24 hrs), more preferably in a range of 250- 700 ml/ (m?.24 hrs), most preferably in a range of 400 - 600 ml/ (m?.24 hrs).
In another embodiment, the packaging material may have, in particular for produce having a relatively high transpiration rate such as asparagus, avocado, peas, snap beans, mango, a Water Vapour Transmission Rate (WVTR) in a range of 100 — 1000 ml/ (m?.24 hrs), preferably in a range of 700-1100 ml/ (m?.24 hrs), more preferably in a range of 800 - 1100 ml/ (m*.24 hrs), most preferably in a range of 900 - 1000 ml/{m2.24 hrs).
A suitable packaging material may be a polymer film having a thickness in a range of 10-200 micrometres, preferably in a range of 15-150 micrometres, more preferably in a range of 20-100 micrometres, most preferably in a range of 20-75 micrometres, e.g. in a range of 25-50 micrometres such as 25-40 micrometres.
In an embodiment, the one or more perforations may comprise microperforations having an open area of below 1 square millimetre, preferably below 0.5 square millimetre, e.g. about 0.25 square millimetre or less. Such microperforations facilitate exchange of gases through the packaging material, but hinder contamination of the packed material from outside sources. Such microperforations may be made by (hot) needles. Laser perforation is an effective manner to provide such microperforations fast, reliable, food- safe, and in desired locations. Microperforations also tend not to significantly compromise integrity of the packaging material, in particular if the perforated packaging material comprises a polymeric film. Suitable films may range from a flexible films that can be bent and/or folded multiple times without harm to a rigid film for making a tray.
Laser drilled microperforations may be approximately round or oblong, having a (largest) diameter in a range of 50
— 500 micrometres, in particular in a range of 60 - 400 micrometres, preferably in a range of 90 - 300 micrometres, more preferably in a range of 100 - 250 micrometres such as in a range of 120 - 200 micrometres.
Determining an oxygen transmission rate and/or a carbon dioxide transmission rate provided by a perforation may comprise determining an open area and a film thickness. In case of a generally round, elliptical of oval perforation the open area may be determined by determining on the basis of one or more diameters determined from the hole, for which camera images may be used. A suitable calculation model is provided in Fishman et al, “Mathematical model for perforation effect on oxygen and water vapor dynamics in modified atmosphere packages”, J. Food Sci. 61(5):956-961 (1996).
The packaging material preferably is biodegradable, preferably also compostable. This reduces waste. The material may even be not only environmentally friendly but also beneficiary if it provides nutrients to the soil. Biodegradability of the material may e.g. be determined according to EN 13432 and/or ASTM D6400.
In case the packaging material is a polymer film, the polymer may be manufactured from natural produce, e.g. from maize and/or potato starch, sugars, cellulose, tapioca, etc., and/or manufactured by substantially biological processes, e.g. fermentation processes using microorganisms.
Note that in this text, “natural produce” should be understood to mean that the produce (plants, algae, etc.) lived and was harvested and processed in the present time to provide a polymer material from which the film is made, and not earth oils etc. derived from natural produce growing millennia ago.
The polymer film may be laminate or, preferably, a single-layer and/or a single-component material, which may facilitate manufacture, may produce less waste and/or be better bio-degradable and which may reduce costs. The package may contain at least one portion of respiring produce, in particular one or more vegetables, fruit, herbs, spices and/or flowers. The package may be stored with the produce kept fresh for prolonged periods. Alternatively, the package may be a wholesale package comprising plural retail portions of respiring produce. The package volume may be in a range of 2-5 times the volume of the produce in the package, in some cases in a range 3-4 times the volume of the produce in the package. In some cases the package volume may be in range of 5-10 times the produce volume, e.g. 6-8 or 7 times. A larger volume ratio may be in particular used for consumer packages and/or produce that is one or more of hollow, delicate and finely divided like raspberries, cut lettuce, herbs (parsley stalks, thymian sprigs, etc). Package volume unoccupied by produce is generally called headspace.
In view of the preceding, in an aspect a method of manufacturing a package for preserving respiring produce contained in the package, in particular vegetables, fruit, herbs, spices and/or flowers, 1s provided. The method comprises: determining from a packaging material, in particular a polymeric packaging material such as a polymer film, a portion of the packaging material to form a closed package defining a package volume for containing in the package volume a portion of the respiring produce; and determining a size, and possibly a number of one or more perforations provided in or to be provided in the packaging material to enable gas exchange between the package atmosphere and the atmosphere surrounding the package to form the package into a Controlled Atmosphere Package (CAP),
such that the package has a package carbon dioxide transmission rate CO:TR cx and a package oxygen transmission rate OsTRsacr providing a package transmission ratio Brac = CO2TRpack / O2TRpack Of at least 1,5, preferably at least 2, more preferably at least 3, still more preferably at least 4, such as 5 or more.
The method facilitates providing a package with a long shelf life.
The method may comprise determining a carbon dioxide transmission rate CO:TRmst of the portion of the packaging material and an oxygen transmission rate O:TR of the portion of the packaging material, determining a carbon dioxide transmission rate COzTRpers and an oxygen transmission rate O;TRpersr provided by the one or more perforations, and determining the package transmission ratio [ac as a ratio between the sum of the carbon dioxide transmission rates of the material and the one or more perforations and the sum of oxygen transmission rates: Ppack = (CO2TRpers + CO2TRmat) / (02TRpers + O2TRmast) - Thus, the package transmission ratio Pac: may be accurately determined.
The portion of packaging material may comprise a number m of packaging material segments, and the method may then comprise determining of each of the packaging material segments, a surface area segment Amt j; a segment carbon dioxide transmission rate CO:TRms: 3 and a segment oxygen transmission rate OzTRmat 3; and determining the carbon dioxide transmission rate of the material CO:TR and the oxygen transmission rate of the material O:TR, respectively, as a weighted sum of the respective segment carbon dioxide transmission rates CO:TRms: 3 and segment oxygen transmission rates OzTRmat 3!
CO2TR = >(j = 1.m) Amar 3 CO2TRmat 3, and, respectively, 0:TR = Z(j = 1.m) Amnat 3 O2TRmat 4. This allows accommodating and accounting for differences between packaging material segments.
The method may comprise determining of the one or more perforations a perforation carbon dioxide transmission rate CO:TRyert and a perforation oxygen transmission rate O2TRperft. Then, the perforation carbon dioxide transmission rate CO:TRsers may be determined from the perforation oxygen transmission rate O:TR‚ ers, or the other way around. However, both rates may be considered equal. The determination may comprise measuring and/or calculating from measured data.
The method may comprise: determining of each perforation of the one or more (“n”) perforations a respective perforation oxygen transmission rate O0;TRperr i and a respective carbon dioxide transmission rate COz;TRpers i; and determining the carbon dioxide transmission rate of the one or more perforations CO:TR‚erg and the oxygen transmission rate of the one or more perforations O:2TR‚erft, respectively, as a sum of the respective perforation carbon dioxide transmission rates COzTRpers i and perforation oxygen transmission rates (OzTRpers i): CO2TRpers = {1 = 1.n) CO2TRpers 3, and 02TRpers = Eli = ln) OzTRperf ;. Thus the effect of each perforation may be accurately accounted for; in particular for microperforations, small deviations from an intended size and/or shape and/or area may have significant effects for the gas transmission rate of the respective microperforation, which may have a large effect on the transmission rate of the perforations as a whole and thus for the transmission ratio of the package, in particular in case of small numbers of perforations.
The packaging material may have an oxygen transmission rate (O:TR) of at least 2000 ml/ (m?.24 hrs),
preferably at least 3000 ml/ (m?.24 hrs), more preferably at least 4000 ml/(m?.24 hrs), most preferably at least 5000 ml/ (m?.24 hrs). Also or alternatively, the packaging material may have a carbon dioxide transmission rate (CO;TR) of at least 10000 ml/{m2.24 hrs), preferably at least 12000 ml/ (m?.24 hrs), more preferably at least 15000 most preferably at least 20000 ml/ (m?.24 hrs).
To obtain the desired package the method may comprise providing the portion of the packaging material; providing the portion of the respiring produce; and forming, from the portion of packaging material and the portion of the produce the closed package.
The method further comprises providing the one or more perforations (3) in the packaging material (1A) and forming the package into the Controlled Atmosphere Package (CAP), such that the package has a package carbon dioxide transmission rate (CO:TRpack) and a package oxygen transmission rate (0:TRpack) providing a package transmission ratio Ppack = COsTRpacx / OzTRpack Of at least 1,5, preferably at least 2, more preferably at least 3, still more preferably at least 4, such as 5 or more.
In an aspect, herewith is provided a method of manufacturing a package for preserving respiring produce contained in the package, in particular vegetables, fruit, herbs, spices and/or flowers, in particular a method as described herein elsewhere, comprising providing a portion of a packaging material comprising a tray formed of or provided with a barrier material, in particular formed from a sheet of material comprising one or more layers comprising polyethylene terephthalate, and a lid sealed or to be sealed to the tray thus closing the package,
providing a portion of a respiring produce, in particular vegetables, fruit, herbs, spices and/or flowers; forming, from the portion of the packaging material and the portion of the produce, a closed package defining a package volume and containing in the package volume the portion of produce and a package atmosphere; wherein the package has at least one of a carbon dioxide transmission rate {CO:TR)} of the packaging material larger than 15000 ml/{(m2.24 hrs), an oxygen transmission rate (O;TR) the material of at least 2000 ml/{m:.24 hrs), at least one microperforation (3) provided to enable gas exchange with the atmosphere surrounding the package (1) and to form the package into a Controlled Atmosphere Package (CAP), and a package carbon dioxide transmission rate (CO2TRpack) and a package oxygen transmission rate (O:TRpack) providing a package transmission ratio Pac: = COzsTRpacr / OsTRpack Of at least 1,5. This enables providing an improved tray package.
In the method, the material of each of the layers of the formed tray may comprise at least 50%, preferably at least 85%, more preferably at least 953 of amorphous polyethylene terephthalate.
This may provide a tray that is one or more of strong, well recyclable and transparent.
Also or alternatively, the method may comprise providing the tray with a peripheral sealing rim provided with a layer of an adhesive along the circumference of the tray, preferably along the full circumference of the tray.
Although a tray and a lidding film may be welded together or otherwise sealed, an adhesive may be provided for bonding different and/or non-weldable materials together.
An aspect may comprise use of a tray formed from a sheet of material comprising one or more layers comprising polyethylene terephthalate for preserving respiring produce, in particular vegetables, fruit, herbs, spices and/or flowers, wherein the tray is provided with a lidding film formed of a gas-permeable polymer film, sealed to the tray, forming a Controlled Atmosphere Package. Such package may be a package as described herein elsewhere.
In the method, the material is provided to manufacture the package; the perforations are made to determine a predetermined transmission rate of the package for at least one atmosphere component for thus forming the package into a Controlled Atmosphere Package (CAP). In the method, the one or more perforations are determined to provide an open area to regulate inflow and/or outflow of one or more atmosphere gases, in particular introduction of oxygen into the package and/or carbon dioxide from the package.
BRIEF DESCRIPTION OF THE DRAWINGS The above-described aspects will hereafter be more explained with further details and benefits with reference to the drawing showing an exemplary embodiment.
Fig. 1 schematically shows an embodiment of an apparatus and indicates at least part of an embodiment of a method for manufacturing a package for preserving respiring produce contained in the package; Figs. 2-3 show development of concentrations of oxygen and carbon dioxide, respectively, in a CAP containing strawberries as comparative examples; Fig. 4 shows development of concentrations of oxygen and carbon dioxide, respectively, in an embodiment of a CAP containing strawberries.
DETAILED DESCRIPTION OF EMBODIMENTS It is noted that the drawings are schematic, not necessarily to scale and that details that are not required for understanding the present invention may have been omitted.
The terms "upward", "downward", "below", "above", and the like relate to the embodiments as oriented in the drawings, unless otherwise specified.
Further, elements that are at least substantially identical or that perform an at least substantially identical function are denoted by the same numeral, where helpful individualised with alphabetic suffixes.
Further, unless otherwise specified, terms like “detachable” and “removably connected” are intended to mean that respective parts may be disconnected essentially without damage or destruction of either part, e.g. excluding structures in which the parts are integral (e.g. welded or molded as one piece), but including structures in which parts are attached by or as mated connectors, fasteners, releasable self-fastening features, etc.
The verb “to facilitate” is intended to mean “to make easier and/or less complicated”, rather than “to enable”. Fig 1. shows schematically an apparatus 1 for manufacturing modified atmosphere packages 3. The apparatus 1 comprises a package forming device 5 for forming, from portions of a packaging material 7 and portions of produce 9, modified atmosphere packages 3 each defining a package volume V and containing in the package volume V a portion of produce 9 and a package atmosphere.
Here, the packaging material is supplied as a web of a packaging film 11 on a roll 13 for forming packaging portions, e.g. bags or tray lids, but other forms and types of packaging material are also possible; e.g. two or more types of packaging material may be provided, such as trays and adhesive or sealing film (not shown). Trays may be pre-provided with an adhesive and/or a welding material along a peripheral sealing rim. In Fig. 1 the produce is provided as separate portions 9 by a produce transporter 14, but other ways of providing the produce as, or into, portions 9 may be used. Here, the apparatus 1 is configured to form and fill the packages 3 and also to close and separate them in one operation. The apparatus 1 comprises an optional supply of different atmosphere modification gases to provide the package as a MAP. E.g. CO; and N;, here in the form of gas bottles 21,
23. The apparatus 1 here comprises an optional supply of pressurised air in the form of a compressor 22. The oxygen for ozone formation may be provided from a separate tank 24 as shown. The atmosphere modification gas (es) may be supplied pressurised so that they may be transported by flowing under their own pressure so that one or more propellers are not needed; however, these may be provided. Here, the device 25 comprises an optional manifold 27 connected by a gas supply conduit 31 to the package forming device 5. The manifold 27 and an optional feedback sensor signal line 33 are connected to a controller 29. As indicated in Fig. 1, the apparatus 1 further comprises a perforator, here a (possibly pulsed) laser 35 providing a (pulsed) laser beam 36, configured to provide the film 11 with microperforations. The apparatus 1 further comprises a camera 37 for imaging the microperforations and/or other control processes. The laser 35 and the camera 37 are operably connected with a perforation controller 39 for operational control, quality control and/or feedback control of the laser 35. The controller 32 may be programmable for determining one or more of the number, shape, size and position of one or more of the microperforations.
Further, not shown in any detail, the apparatus 1 may comprise a detector 41 and a calculator 43 configured to determine, e.g. by measuring and calculating on the basis of measurement results, one or more respiration properties, e.g.
an 0; consumption and/or CO:-production of the produce to be packaged and, based on that/those, determining one or more of a composition of the target modified atmosphere, a composition of the modifying atmosphere, a number and/or size of one or more microperforations (to be) made in the packaging material of the package (s).
Also, not shown, the apparatus 1 may comprise a detector and a calculator (possibly integrated into the calculator 43) configured to determine, e.g. by measuring and calculating on the basis of measurement results, a carbon dioxide transmission rate and/or an oxygen transmission rate of at least a segment of the packaging material.
EXAMPLES The following examples show the improvements provided by the present concepts.
Each example concerns a Controlled Atmosphere Package (CAP) provided by a 1 liter tray of polyethylene terephthalate (PET) provided with a lidding film sealed to the tray along the circumference of the tray, containing 400 grams of uncut strawberries (ca 0,5 liter volume).
In the package the strawberries consume oxygen and produce carbon dioxide. In the CAP, equilibrium concentrations are reached after some time, dependent on the oxygen inflow and carbon dioxide escape. For the exemplary CAP, the desired CAP equilibrium gas concentration for oxygen is 5%vol Oz, and for carbon dioxide it is 10%vol CO: at a storage temperature of 8°C. A carbon dioxide concentration [CO:] of more than 15%vol leads to damage to the strawberries and is therefore considered unacceptable.
The tray forms a barrier material providing a non- detectable, or in any case negligible, transmission rate for oxygen and for carbon dioxide. In the package the material oxygen transmission rate and material carbon dioxide transmission rate are therefore solely provided by the lidding film. In each example the lidding provides a segment surface area of 0,018 m2. The package oxygen transmission rate O:TRpack and carbon dioxide transmission rate OsTRs4ackx are therefore adjusted by one or more microperforations providing a package transmission ratio Bpack.
COMPARATIVE EXAMPLE 1 The lidding film has an oxygen transmission rate O:TR of 200 ml/{(m2.24 hrs) and a carbon dioxide transmission rate CO:TR of 600 ml/(m?.24 hrs). The material oxygen transmission is therefore O;TRyar = 200 ml/ (m?.24 hrs) x 0,018 mè = 3,6 ml/24 hrs. The material carbon dioxide transmission is therefore CO3TRpae = 600 ml/ (m?.24 hrs) x 0,018 mè = 10,8 ml/24 hrs.
In this example, the optimal oxygen equilibrium concentration of 5%vol O: is achieved with an oxygen inflow into the pack of 438 ml/24 hrs. This is achieved by providing microperforations in the package providing a perforation oxygen transmission rate of O3;TRypers = 438 — 3,6 ml/24 hrs = 434,4 ml/24 hrs, inherently yielding for the perforation carbon dioxide transmission rate CO:TRpersr = 434,4 ml/24 hrs.
Thus Bpack = (CO2TRpers + COzTRmar) / (O2TRpers + OzTRmat) = (434,4 + 10,8) / (434,4 + 3,6) = 454,2 / 438 = 1,016.
Fig. 2 shows the development of the concentrations of oxygen and carbon dioxide in the package atmosphere over a period of 10 days, starting from initial concentrations [0:] =
20.95 %vol and [CO:] = 0,04 %vol. Clearly, after only 3 days after packaging, the concentration of carbon dioxide rises over the unacceptable value of 15 %vol. Considering that packaging and transport to a reseller may well take 2 days, the package has effectively a shelf life of only 1-2 days.
COMPARATIVE EXAMPLE 2 In view of the above values of comparative example 1, in present practice, using the same lidding film, perforations are provided to keep the equilibrium oxygen concentration of 11 &vol and, more importantly, the equilibrium carbon dioxide concentration just under 15 &vol; see Fig. 3.
For this, an oxygen inflow into the pack of 773 ml/24 hrs is required, which requires providing microperforations in the package to a perforation oxygen transmission rate of O2TRpers = 773 = 3,6 = 769,4 ml/24 hrs, inherently yielding for perforation carbon dioxide CO;TRpers = 769,4 ml/24 hrs.
As a result for this case we obtain: Thus Bpack = (CO2TRpert + COzTRmat) / (OzTRpert + OzTRmat) = (769,4 + 10,8) / (769,4 + 3,6) = 780,2 / 773 = 1,009.
The resultant package prevents an unallowable excessive carbon dioxide concentration but the high oxygen level causes premature aging and allows mould growth on the product; the shelf life is therefore still limited.
EXAMPLE A lidding film is provided having a high oxygen transmission rate O;TR of 5000 ml/ (m®.24 hrs) and a high carbon dioxide transmission rate CO;TR of 60000 ml/ (m®.24 hrs).
The material oxygen transmission is therefore O>TRuar = 200 ml/ (m®.24 hrs) x 0,018 m® = 90 ml/24 hrs. The material carbon dioxide transmission is therefore CO:TRyst = 60000 ml/ (m?.24 hrs) x 0,018 mè = 1080 ml/24 hrs.
As before in comparative example 1, the optimal oxygen equilibrium concentration of 5%vol O: is achieved with an oxygen inflow into the pack of 438 ml/24 hrs. This is achieved by providing microperforations in the package providing a perforation oxygen transmission rate of O;TRpers = 438 — 90 = 348 ml/ (24 hrs), inherently yielding for perforation carbon dioxide CO;TRperr = 348 ml/ (24 hrs). Thus Bpack = (CO2TRpers + COsTR) / (02TRpers + OsTR) = (348 + 1080) / (348 + 90) = 1429 / 438 = 3,263. Fig. 4 shows that, indeed, the equilibrium oxygen concentration of 5 %vol is achieved and that the equilibrium carbon dioxide concentration is about 11 %vol, well under 15 Zvol. Such package may have a shelf life of well over a week. It should be noted that for this perforation oxygen transmission rate of O2TRsers = 348 ml/24 hrs, compared to O2TRpers = 438 ml/24 hrs of comparative example 1, about 303 fewer or smaller microperforations need be provided in the packaging material and compared to O:TRpers = 773 ml/24 hrs of example 2 about 55% fewer or smaller microperforations. The disclosure is not restricted to the above described embodiments which can be varied in a number of ways within the scope of the claims. For instance elements and aspects discussed in relation to a particular embodiment may be suitably combined with those of any other embodiment.
Claims (18)
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